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Heat oven to 400°F. In a large bowl, whisk together the lime juice, vinegar, honey, and a pinch each salt and pepper. Add the cabbage, apple, and jalapenÌƒo and toss to coat. Let sit, tossing occasionally, until ready to serve.
Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm (this releases the oils and helps the spice stick), about 5 minutes. Toss with the paprika.
Meanwhile, in a small bowl, whisk together the mayonnaise, Sriracha, and lemon juice; set aside.
In a large bowl, whisk together the chili paste, soy sauce, and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into four 3⁄4-inch-thick patties.
Heat a grill, or the oil in a large cast-iron skillet, to medium-high heat. Grill or cook the burgers until an instant-read thermometer registers 165°F, 7 to 8 minutes per side on the grill or 4 to 5 minutes per side in the skillet.
Spread the buns with a touch of the Sriracha mayonnaise, then top with the burgers and slaw. Serve with the potato chips and remaining mayonnaise.

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